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Tuesday, 7 April 2015

Veg Hakka Noodles !

Hakka Noodles is a very popular Indo chinese recipes that is available at all restaurants nowadays ans stays favorite for all age groups. Making the hakka noodles is very easy provided you have good knife skills and you can just chop , slice and julienne all veggies quick and the dish is ready in no time.

The choice of veggies is upto you and in addition to the ones i have used you can also add mushrooms,bok choy, beans etc.

INGREDIENTS

200 gms dry noodles

handful of sliced bell peppers

handful of bean sprouts

handful of chopped savoy cabbage (or normal cabbage)

handful of juliened carrots

bunch of spring onions

1 onion sliced

2 cloves of garlic (finely chopped)

2 - 3 tbsp sesame oil (or any oil)

1 tsp red chilli flakes

salt as needed

crushed pepper as needed

1 tsp balsamic vinegar / rice vinegar / white vinegar

1 tsp light soy sauce

fistful of crushed roasted peanuts

STEPS

Boil lots of water and cook the noodles in it until soft but not mushy.

Wash it in running water and keep aside until needed.

In a wok/ pan add sesame oil and once hot add the finely chopped garlic.

Then add the onions and saute it.

Add the chilli flakes and saute till the onions are translucent.

Add the carrots and saute it in maximum flame possible. Then throw in the bottom part of spring onions followed by bell peppers.

Once all these veggies are half cooked, add the savoy cabbage and toss well.

Sprinkle salt and pepper and continue tossing them on high flame.

Add the bean sprouts and the green part of spring onions.

We dont need fully cooked veggies , they must retain their crunch.

Now add the cooked noodles and toss everything together well.

Add the soy sauce, and balsamic vinegar and mix well.

Add light soy sauce so that the noodles dont turn too dark.

As a final touch crush some roasted peanuts and add them to the noodles.